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Zingy pineapple tarte tatin

Zingy pineapple tarte tatin

The mouth-numbing tingle of Szechuan pepper and sweet pineapple make a wonderful combination, but leave the pepper out if you prefer. Enjoy with a scoop of ice cream.

3.5 out of 5 stars(4) Rate this recipe
Vegetarian
  • Serves6
  • CourseDessert
  • Prepare15 mins
  • Cook50 mins
  • Total time1 hr 5 mins
  • Pluscooling

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Ingredients

  • 1 pineapple
  • 100g golden granulated sugar
  • 30g unsalted butter, cubed
  • ½ tsp sea salt flakes
  • tsp Szechuan peppercorns, coarsely crushed (optional)
  • 320g sheet all-butter puff pastry
  • Coconut or vanilla ice cream, to serve (optional)

Method

  1. Peel and core the pineapple, then slice into 2cm rings. Cut each ring in ½ to make half-moon shapes. Sprinkle the sugar evenly into a 20cm ovenproof frying pan and melt over a medium-low heat, without stirring. Tilt the pan occasionally so that the sugar melts and caramelises evenly. Once it has become a golden caramel (8-10 minutes), carefully add the pineapple rings (it may spit slightly). Add the cubed butter, sea salt and crushed peppercorns, if using. Cook the pineapple for around 2 minutes on each side until golden. Remove the pan from the heat and allow to cool.

  2. Preheat the oven to 220°C, gas mark 7. Lay the pastry over the caramel pineapple in the pan, then trim it using the edge of the pan as a guide, tucking it inside the edges, around the fruit. Bake for 25-35 minutes until dark golden and puffed up. Remove from the oven, let stand for 5 minutes, then carefully turn out onto a serving platter. Serve with coconut or vanilla ice cream, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,644kJ/ 392kcals

Fat

17g

Saturated Fat

11.1g

Carbohydrates

53g

Sugars

33.9g

Fibre

2.5g

Protein

3.9g

Salt

0.8g

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